Homemade Hot Pockets: TACO Pockets! Hilah Cooking

Homemade Hot Pockets: TACO Pockets! Hilah Cooking


– Hey dudes and today on Hilah
Cooking I’m making taco pockets. What’s a taco pocket? It’s like a Hot Pocket but
homemade and filled with taco meat and beans and cheese. Even though it sounds like it’s euphemism for
a vagina, it’s not. (upbeat music) We’ll start making the dough. I’ve got some more water here. It should feel like kind of
like warm bathwater like I think about 110, yeah
about 110°F is good. You don’t want hotter than
that ’cause then it will kill, God, I can’t talk today. It’ll kill the yeast. I’m gonna add a little bit of
sugar like a teaspoon of sugar ’cause that’s what yeast eats. Stir this around to get
a little bit dissolved and all the ingredients
are down below in the description box and also on my website if you want
a printable recipe card. I’m gonna add the
little packet of yeast, just yeah, it’s good. Good temp. And we’re gonna let this sit for
just a couple minutes to proof the yeast and that’s just a sort
of double check that your yeast isn’t dead, hasn’t been sitting
on the on the shelf too long or something or maybe you know you boiled to death if
your water was too hot. So, we’ll just let this sit and
then in about five minutes it should look kind of foamy and we can add the flour
and make the dough. Alright, once it looks
a little foamy and bubbly, we’re gonna add the flour. I’m using bread flour. This is basically
like a pizza dough. If you can’t find bread flour
you probably could use regular all-purpose flour but I think
you get better flavor and better texture if you
find some bread flour. It’s got a higher protein so
it makes more like chewy bread. Okay, so we’re
gonna add almost 3 cups. Whenever you’re doing any kind
of yeasted dough it’s always better to err on the
side of too wet than too dry. So measure your flour but then
don’t put all of it and then mix it up and then if you need to add a little bit
more then you can. So, I’m gonna start
this with my spatula. ‘Kay, I think this is
actually gonna be pretty great. So it’s gonna
turn this mixer on and let the dough hook work it’s dough hook-y magic. Dough Hooker magic
for about five minutes. You can also knead it by hand if
you don’t have stand mixer but let’s see if I need to add
some more flour I’ll just add a little bit at a time. Oh, I’m gonna add our salt, too. Okay. (stand mixer whirrs) It’s already starting to pull together into a nice ball so I
think we have a good amount of flour so I’m just gonna come
back in about five minutes. Okay, this dough
ball looks perfect. Basically, you’re
just waiting for it to sort of pull
free of the bowl. It’s a little
soft but that’s okay. So I’m just gonna drizzle
it with a tiny bit of oil or more than
a tiny bit, whatever, and kind of get this dough ball coated in the oil. Just to help it, you know, not
dry out and let it rise while we make our filling. So for the filling I’m
gonna do a ground beef filling. You can totally use just sliced
ham and cheese or something like that if you want to simplify
it a little bit and they won’t exactly be taco pockets
but they’ll still be good. Okay, so we’re gonna
go over to the stove. I’m gonna heat up just about a
teaspoon of oil in my skillet over medium-high and start
sautéing onions with some cumin and some chili powder and once
that starts to get a little soft and it’s really fragrant, we’re
gonna add in some garlic and some Serrano chilis. We’ll add in the
lean ground beef. I like to use a lean one for
this recipe and break that up. Crumble it up a little bit. Let it start cooking. We’re gonna add
some salt and pepper and a little bit of salsa. And the salsa, that moisture in
the salsa is gonna help break up the ground beef into even
smaller crumbles so it fits in our pockets better. You can use water too if you
don’t have salsa or you can even a little chicken broth,
that’d be fine. Once the beef is all cooked and
everything’s cooked and ready to go, we’re gonna add in at
the very end refried beans. And just set that
aside and let it cool off while we roll out the dough. Alright, so our dough
has risen a little bit. If you wanted to make this ahead
of time you could make the dough and then refrigerate it for like
24 hours and then together the hot pockets when you’re ready. Try to get it as even
as possible of course about eight pieces. Ooh, I love it. It feels so spongy and fluffy. And I wanted to do this recipe
because I know a lot of people have like a
New Years Resolution to, you know, bring lunch
to work to save money or eat healthy or whatever. And this isn’t, I wouldn’t call
this like healthy exactly but you can make them ahead of time
and microwave at work so it is kind of like Hot Pocket. So then we just gonna use a
rolling pin or just flatten out with your hands. And I’ve also got
my oven right now preheating to 400°F. So you want a sort
of a rectangle-ish. maybe 6″ x 4″,
something like that. I’m using a baking sheet with
the sil pat but parchment paper or two if you
don’t have one of those. So, I like to transfer the dough
to the tray before I fill them and I did that in
the empanadas video too, if you want sort of, if you want
a vegetarian filling for these actually check out my blackbean
empanadas video ’cause you could totally use that
filling with this dough. So like 3 to 4 tablespoons like 1/4 cup or
less really depending on how big your circles
rolled out to or your rectangle. A little bit of cheese. I’m just using a mild cheddar. You can use whatever you
want and then fold it over. And it doesn’t have
to be perfect at all. I just kind of do
this finger crimp. Jeez. Fingers, pockets. (light music) This next step is
optional but I’m gonna do a little egg glaze
and that gives them a really nice
golden brown crust. Just makes them
look prettier basically. And this is just one egg that
I whisked up with a fork with a little bit of water
like a teaspoon of water. And then a very important step,
we’re gonna cut a couple of slashes in the top to let the
air out so they don’t explode and burst our beautiful seams. And I like to do the slashing
after I’ve done the egg wash because I feel like if you cut
it first and then put the egg, then the egg is just gonna seal
up those cuts that you just made and they won’t be as effective. Okay, yay. Alright, I’m gonna put these in a
400 degree oven for about 20 minutes and then we’ll
have some taco pockets to eat. ♫ Taco pockets, taco
pockets it’s so fun to sing. ♫ And even more fun to eat. Bye. (light music) Okay, so I took them out. They’ve been cooling
for about five minutes. Now Chef Baby’s gonna
give them a little taste. Can you blow on it
and give it a taste? Are you skeptical? You’re making
me look really bad? – No. (moans) – Don’t want it, okay. I’ll have it. Please don’t fall off
the chair let’s hold hands. Alright, remember this recipe is
available in printable format at HilahCooking.com and it’s also
in the description box below. Please don’t
forget to subscribe. You can click that button right
down there and check out my black beans empanada video for
another filling you can use for this and also a hilarious video. I’m gonna taste this now. Oh, you do want to taste it? Mmmm. Mmmm, I love it. – Buh-bye.
– Buh-bye.

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